Vegan shepherds pie

Vegan Shepherds Pie

Mashed Potatoes
6 Potatoes peeled and chopped
When cooked mash and add:
1/4 c soy margarine
1 Tbs onion powder
1 tsp salt
1/4 to 1/2 c soy milk
Drain the potatoes and mash with the margarine and seasonings. When mashed add in milk to desired consistency.
While the potatoes are cooking:
"meat" filling
About 2 cups of ground seitan or a vegie hamburger substitute 
1/2 of an onion diced
Sautee the onion in 2 Tbs olive oil until clear add in ground seitan and brown. 
To assemble:
Put the "meat" on the bottom of an 8*8 baking dish. Spread a bag of corn on top. Then smooth on the mashed potatoes. Bake @ 375* for about 1/2 an hour until the top is golden.

BBQ Seitan Ribs

BBQ Seitan Riblets

These are great for a summer time BBQ and are so easy to make

3/4 c vital wheat gluten flour
1/4 c brown rice flour
1 tsp onion powder
1 tsp garlic powder
1 c water
1 Tbs soy sauce
BBQ Sauce

 Mix the dry ingredients, add the wet and lightly mix. Form into 6 patties and place on a baking sheet that has been sprayed with non-stick cooking spray. Bake at 325* for 40 minutes, flipping every 10 minutes. Then turn the oven up to 400*, brush on BBQ Sauce and bake for 10 minutes, flip, brush on more BBQ and bake 10 more minutes. Be careful not to burn. 
These can be made ahead by only cooking for 40 minutes and then baking or grilling in the BBQ before serving.

I need to give Chef Mark Anthony credit for this recipe. I found this recipe and thought the idea of a no-knead seitan was great. I changed the seasonings a bit, but the idea was his.

Breakfast Blueberry Pie

Breakfast Blueberry Pie

Who wouldn't love pie for breakfast. With this yummy, healthy version you can. Whole grains and antioxidant rich blueberries make this a great choice

Crust
1/2 c Oat Flour ( can be bought or made by grinding oats in the blender or food processor)
1/2 c Unbleached White Flour
  1 c  W.W. Pastry Flour
1/2 tsp salt
1/2 c vegetable oil
1/2 c water
2 Tbs Lecithin Granules
Mix dry ingredients in a bowl. Blend water, oil and lecithin granules until emulsified. Pour into flours and lightly mix. Roll 1/2 of the dough out between 2 sheets of plastic wrap and lay in the bottom of a pie pan. Put in your filling and roll out the remaining dough for a top crust. Seal the edges by pressing together and crimping. Make sure to put a couple holes in the top so air can escape.
Filling
1/2 c apple juice concentrate
1/2 c water
2 Tbs corn starch
1 bag of frozen blueberries
Bring apple juice concentrate to a boil. Mix the corn starch and water in a separate container. Slowly drizzle and mix in. Let cook on med/ low for 1 minute and stir in blueberries. Pour into crust.

This crust can be a little tricky since it is such a soft  dough but this makes it really tender when done. The main things to remember are not to over mix and any tears can easily be pieced together.